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Method

1. Scrub, debeard and rinse the mussels. Leave in a large bowl of cold water while you prepare the other ingredients.

2. Put the garlic, shallot and leek in a large, deep pan. Add the bay leaf, fennel seeds and 150ml wine. Season and set over a low-medium heat; cook gently until the wine has almost reduced to nothing – about 10-12 minutes. Meanwhile, bake the frites according to pack instructions.

3. Drain the mussels and tip into the pan with the remaining 150ml wine. Cover, increase the heat and cook for about 5 minutes, stirring occasionally, until the shells have opened wide (discard any that haven’t opened). With a large slotted spoon, remove the mussels from the pan and put in a warmed bowl. Add the cream and butter to the pan and cook for another 2-3 minutes, until reduced slightly. Add the herbs, season, then pour over the mussels. Serve at once with the frites.